This is a most delightful, refreshing side dish. In Japan, a cucumber-marinated salad is called Cucumber Sunomono — this is my version.

I think it's best with the chili paste, but when I make it for my kids I leave that out (and put it on mine later). The sweet-spicy combination is wonderful. My kids love it because it's sweet, and I love that they're eating cucumbers! Though these are great the day they're made, they only get better as they marinate. And here's a great tip: save any leftover marinade you have and use it as a salad dressing.

Ingredients

1 Hot House cucumber

2 tablespoons unseasoned rice vinegar

3 tablespoons sesame oil

1 tablespoon vegetable oil

3 tablespoons granulated sugar

1 1/2 teaspoons salt

1 teaspoon Sambal Oelek Chili paste if desired*

Preparation

Serves 4 as a side dishThinly slice the cucumber into rounds and set aside. In a small saucepan, combine the vinegar, oils, sugar and salt. Cook over low-medium heat only until the sugar and salt have dissolved. Remove from the heat and pour into a medium glass bowl. Add the cucumber slices (and chili paste if desired). Let the cucumber marinate for at least an hour before serving. This will keep at least a couple weeks in the refrigerator.

*Sambal Oelek Chili paste can be purchased at most large supermarkets and all Asian markets.

Valentina's passion is food, and she loves spending time in her "kitchen retreat," as she refers to that room in her house. Valentina develops recipes for creative and comforting food that works perfectly for casual entertaining. Both her recipes and food photography have been featured many times on popular food websites and in print. Valentina shares her beautiful photographs as well as new and interesting recipes almost daily on her blog, Cooking on the Weekends.

Outside the worlds of food and photography, Valentina's other passion is her family (including her two young boys, her husband and her puppy, Maple.)

To learn more about Valentina and where her work has been featured, visit her About page at Cooking On The Weekends.